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Whipped cream is arguably the best dessert accompaniment ever. In fact, I had plans to write a different post tonight, but that game plan was derailed by the realization that my favorite whipped cream still doesn’t have its own post. It’s finally time to set things right. Stabilized whipped cream is awesome stuff, and it couldn’t be easier to make or more adaptable to use.

If you make your own whipped cream, you know there is absolutely no equal in store-bought tubs or cans. No packaged whipped cream holds a candle to the real deal.

Since it only takes a few ingredients and a few minutes to whip together, there’s no reason not to whip out that whisk. I always “stabilize” my whipped cream, which creates whipped cream that is more resilient and won’t get runny as it sits. Stabilized whipped cream holds together beautifully and keeps its shape for many days. I love using stabilized whipped cream in lieu of heavy frostings whenever possible.

When you’re in the mood for a light, fluffy frosting, use stabilized whipped cream to frost cakes or pipe long-lasting swirls onto almost any dessert. You’ll love the fact that you can make stabilized whipped cream ahead of time, keep it in the fridge without worries of it melting away, and use it when you’re ready to go. You can frost or pipe onto desserts and safely keep it in the fridge until ready to serve.

Just whip together the heavy cream, powdered sugar, and vanilla (or other flavored extract) until those pretty soft peaks show up.

Steadily pour in the gelatin/water mixture, while continuing to whip all the way to stiff peaks.

Viola! The whipped cream takes on a sturdier texture, while remaining light and airy when you taste it. I’ve done various flavors, with Kahlua whipped cream being my fave. I used Kahlua whipped cream for this unbelievable Double Chocolate Cake, which was seriously over-the-top-of-the-entire-moon. Deeelicious.

Such a long post for such an easy little recipe. It was long overdue, so I’m overcompensating 🙂

Pour cold heavy whipping cream, powdered sugar, and vanilla extract in a large metal bowl. Place bowl and whisks of electric mixer in fridge for 5-10 minutes to make everything cold.

Meanwhile, combine gelatin powder and 2 TB water in a small glass bowl. Once water has been fully soaked up by the gelatin, microwave the mixture for 15-20 seconds. It should become a thick, hot liquid. Stir well and let sit at room temp.

Remove the bowl from fridge. Beat on medium-high until soft peaks just start to form. Set whipped cream aside and check the gelatin mixture. (If it has re-coagulated, microwave a few seconds at a time until it turns liquid again.) If it’s hot, stir until it cools down to lukewarm. It should be a slightly warm liquid, but not hot. Resume beating whipped cream, while steadily pouring liquid gelatin right where the whisks are beating, to ensure it is being fully incorporated.

Beat whipped cream to stiff peaks. Try to stop beating right at stiff peaks, but if you accidentally over-beat it a little bit, don’t worry. It will still frost and pipe fine.

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Whipped cream is arguably the best dessert accompaniment ever. In fact, I had plans to write a different post tonight, but that game plan was derailed by the realization that my favorite whipped cream still doesn’t have its own post. It’s finally time to set things right. Stabilized whipped cream is awesome stuff, and it […]

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